If you need a quick, satisfying weeknight dinner, this Easy Southwest Chicken Skillet is about to be your new go-to. It’s loaded with rotisserie chicken (I love using it in my Rotisserie Chicken Recipes), rice, beans, corn, and plenty of melty cheese, all baked together in one skillet. If you love easy skillet meals like my One-Pan Cheesy Beef Orzo or crave Tex-Mex comfort like Cowboy Caviar, you’ll want to add this to your rotation.
Ingredients & Substitutions
This recipe uses pantry-friendly ingredients and a rotisserie chicken to keep things simple.
- Rotisserie chicken: I use a store-bought or homemade rotisserie chicken, but any cooked, shredded chicken will work. You’ll need about 3 cups.
- Yellow onion: A white onion or even shallots can be swapped in.
- Jalapeño peppers: Remove the seeds for a mild dish, or leave them in for extra heat. You can also use poblano peppers or green chilies for a milder flavor.
- Corn: Fresh, frozen, or canned corn all work here. If using frozen, no need to thaw first.
- Diced tomatoes: Use petite diced tomatoes for a smoother texture, or fire-roasted tomatoes for a smoky flavor. Do not drain the tomatoes before adding them to the skillet.
- Black beans: Pinto beans or kidney beans can be substituted. Make sure to drain and rinse before adding.
- Rice: Long-grain white rice cooks evenly in the oven. If using brown rice, increase the baking time by 10-15 minutes and add ½ cup more broth.
- Taco seasoning: Store-bought or homemade taco seasoning both work.
- Chicken broth: Vegetable broth can be used instead.
- Cheese: A mix of Monterey Jack and mild cheddar gives the best flavor, but pepper jack or Colby Jack would be delicious, too!
FAQs
Can I make this ahead of time?
Yes! You can assemble the skillet (without the cheese) up to 1 day ahead, cover, and refrigerate. When ready to bake, add the cheese and bake as directed, adding 5 extra minutes if starting from cold.
How to adjust the heat level?
This skillet is very flexible when it comes to spice. For mild, remove all seeds and membranes from the jalapeños, or leave them out entirely; the dish will still be flavorful. For medium heat, leave in some seeds, or use one jalapeño with seeds and one without. For extra heat, keep all seeds or substitute serrano peppers. You can also adjust the taco seasoning; use mild for less heat or add a pinch of cayenne for a kick.
What if I don’t have an oven-safe skillet?
You can mix everything (besides the cheese) in a large bowl, then transfer to a greased 9×13-inch baking dish. Cover with foil and bake as directed, adding the cheese for the final 10 minutes of baking.
Serving Ideas
- Scoop it into bowls and top with sour cream, fresh cilantro, and a squeeze of lime juice. I like to add a little roasted salsa to mine, too.
- Serve with warm corn or flour tortillas for scooping.
- Add a side of Homemade Guacamole.
How to Store Easy Southwest Chicken Skillet
Room Temperature: Don’t leave this dish out for more than 2 hours.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.
Easy Southwest Chicken Skillet
Ingredients
- 1 whole rotisserie chicken, shredded (about 3 cups)
- 1 large yellow onion, chopped (about 1 cup)
- 2 large jalapeño peppers, chopped (seeds removed for less heat, optional)
- 1 cup (145 g) corn, canned, fresh, or frozen
- 1 can (14.5 ounces) petite diced tomatoes, with juices
- 1 cup (180 g) black beans, drained and rinsed
- 1 cup (185 g) long-grain white rice, uncooked
- ¼ cup taco seasoning
- 2 ½ cups (20 ounces / 630 g) chicken broth
- ¾ cup (85 g) Monterey Jack cheese, shredded
- ¾ cup (85 g) mild cheddar cheese, shredded
For Serving
- Sour cream
- Fresh cilantro, chopped
- Salsa
Instructions
- Preheat oven to 400°F.
- In a large, 12-inch oven-safe skillet, add chicken, onion, jalapeños, corn, tomatoes (with juices), black beans, rice, taco seasoning, and chicken broth. Stir everything together until well combined.
- Cover the skillet tightly with a lid or aluminum foil.
- Cover the skillet tightly with a lid or aluminum foil and bake for 30-35 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove the cover and sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Top with sour cream, fresh cilantro, and salsa, as desired. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I can see this becoming a weeknight staple at my house! I would add more jalapeño peppers to turn up the heat, but the flavor is wonderful!
Elizabeth
I loved this, and I loved how simple it was. Excellent, easy recipe I will be making at home.
Stephanie
This is great! Everything baked together easily, and I loved the cheese on top.
Bella
I would add this to a big bowl and top it with all of my favorite taco or burrito toppings. I loved the spice from the jalapeño peppers, too.
